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Ingredientes
- 6 x Trout, about 8 ounce each
- 1 x Lemon
- Â Â Salt and freshly grnd
- Â Â Pepper
- 3/4 c. All-purpose flour
- 1/2 lb Unsalted butter
- 2 Tbsp. Vegetable oil
- 6 ounce Sliced almonds
- 1 Tbsp. Minced parsley
- Â Â Parsley for garnish
Direcciones
- 1. Clean the trout as you would any roundfish and trim the tails, but don't scale the fish (trout have such small scales as to make scaling unnecessary.
- 2. With a small sharp knife, cut a slice off the top and bottom of thelemon. Stand the fruit upright on a work surface and, following the contours of the fruit, use a small paring knife to cut away the skin and bitter white pith. Cut crosswise into 6 slices 1/4 inch thick; set aside.
- 3. Season the trout, inside and out, with salt and pepper.
- Dip thetrout in flour to coat completely and shake off the excess. Heat 3 Tbsp. of the butter and 1 Tbsp. of oil in a large frying pan over medium heat. Add in 3 trout and cook till golden on one side, 5-8 min. Turn and continue cooking till golden and tender when the flesh is pierced with the point of a knife, 5-8 min longer. Transfer to a platter and cover to keep hot.
- Repeat to cook the 3 remaining trout.
- 4. Throw away the butter and oil in the pan. Heat the remaining 10tablespoons butter in the same pan over medium heat. Add in the almonds and saute/fry till golden. Pour over fish. Place 1 slice of lemon on each trout. Sprinkle with minced parsley. -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 6 servings | |
| Calories 477 | |
| Calories from Fat 375 | 79% |
| Total Fat 42.84g | 54% |
| Saturated Fat 20.53g | 82% |
| Trans Fat 0.12g | |
| Cholesterol 98mg | 33% |
| Sodium 20mg | 1% |
| Potassium 219mg | 6% |
| Total Carbs 14.93g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.64g | 0% |
| Protein 10.31g | 16% |
